All Rise in the Oven! Recipe 3: Strawberry Bread

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Prep time: 15 min
Cook time: 1 hour

This strawberry bread was a family favorite growing up. My sister, brother and I would freak out in excitement whenever my Aunt Liz came to visit, in part because we knew she was bringing her famous strawberry bread. She generously made one loaf for each of us!

Strawberry bread is a cross between a coffee cake and a muffin. It has a fluffy texture and subtle fruity flavor. You will enjoy this recipe even if you don’t love strawberries, or fruit generally. My husband is admittedly not a fruit lover, but he requests this bread all the time.

This bread is truly versatile as it can be a meal compliment or a dessert. I make it as breakfast muffins, Bundt cake with powdered sugar frosting, or as a bread to serve with a meal. Although I prefer this bread with walnuts, you can leave them out if you have an allergy.

Ingredients

3 C flour (You can also substitute one cup with whole-wheatflour for a healthy, morning muffin)
2 C sugar
1 tsp baking soda
3 tsp cinnamon
1 tsp salt
1 16 oz container of fresh strawberries, chopped(a 16 oz frozen package is ok too!)1 ¼ C canola oil
3 eggs, beaten
1 C chopped walnuts
Close up

You can see the light texture of the bread and the delicious strawberry pieces.

Here, I made a strawberry bread bundt cake for a bridal shower.

Here, I made a strawberry bread bundt cake for a bridal shower.

Directions

  1. Preheat oven to 350 degrees and grease two bread pans.
  2. Mix flour, sugar, baking soda, cinnamon, and salt in a large bowl.
  3. In a separate bowl, mix the strawberries, canola oil, and eggs. Sometimes I ignore recipes that tell me to mix the wet and dry ingredients separately. I did that with my own recipe the last time and the mixture wasn’t wet enough. The flour soaked up each of my wet ingredients before I could add more. The extra clean up is worth it, I promise!
  4. Pour the wet ingredients into the flour mixture, stirring just until combined. The mixture should be like a cake batter.
  5. Mix in the walnuts.
  6. Pour into two bread pans. Bake for one hour, or until a toothpick comes out clean.
  7. Let cool on a wire rack for 10 minutes. At that point, invert the rack so the bread comes out of the pan. Let it cool directly on the rack.

This bread can be eaten right away or frozen for later use. When I make it as a dessert, I drizzle powdered sugar frosting over it. You can make this simply by adding milk or water to powdered sugar, until you reach the desired consistency. Enjoy!

Hungry for more great recipes? Explore more on Lawyer in the Kitchen!

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2 comments

  1. Pinning this one too! I need to make a berry Bundt cake for #BundtaMonth as this month’s theme is berrylicious 🙂 and your aunt’s strawberry bread sounds perfect.

    1. Yes. It works really well as a cake, because it is moist and incredibly flavorful. Tell me how it works out for you!

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